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'These are food memoirs, salacious and exotic, colorful, powdered, sweet, greasy and globe-trotting . . . sharp and speedy little reads, spotted with off-kilter illustrations' --Chicago Tribune
'These little morsels of books are part of a delightful and new imprint known as the Edible series . . . The history of each foodstuff is set out compactly and with erudition . . . in each case, it's when the history moves closer to current day that revelation and delight meet.' --Diplomat magazine
Helen Saberi was assistant editor of The Oxford Companion to Italian Food. She has travelled extensively and is the author of numerous books about food.